Eat raw oysters and die after two days

In Sarasota, Florida, a 71-year-old man died due to the ingestion of raw oysters.

The 71-year-old man two days earlier in a restaurant would have eaten a seafood lunch during which he was also waiting for a range of raw oysters that would be deadly.

Vibrio vulnificus: the bacteria that killed the man

Death dates back to July 10, two days after the lunch of the man at the restaurant. 19659002] According to the Florida Department of Health oysters were contaminated [VIDEO] by a carnivorous bacterium called "Vibrio vulnificus". Initially, the seventy-first had rashes, breathing problems and vomiting.

All of these symptoms initially suggest an allergic-type reaction caused by the ingestion of food.

The situation does not improve, however, and the man begins to worsen until the doctors reveal that the patient has been infected with the above-mentioned carnivorous bacteria. Two days after lunch, the death occurred. The bacterium in question has not escaped, since it is a carnivorous bacteria that feeds on the flesh of the body with which it came in contact.

The characteristics of the bacterium

Vibrio vulnificus is a bacterium of the type Gram-negative that lives in coastal waters and is more present between May and October, that is, say during the months when the water is warmer. Infection occurs [VIDEO] by ingestion of contaminated raw molluscs

In most cases, people who come into contact with Vibrio, have a high percentage of deaths (50%), that is why it is necessary to intervene quickly with the use of antibiotics.

Symptoms may include vomiting, diarrhea, and abdominal pain. Those with weakened immune systems or liver problems can have more serious consequences that can also lead to death from the infection.

Contagion may result in acute gastroenteritis or sepsis. Vibrio infections have a greater impact on men: 85% of infected men developed endotoxic shock.

The pathogen was first isolated in 1976. The increase in seasonal temperatures and the reduction in coastal salinity levels seem to favor a greater concentration of the bacteria at the same time. molluscs, especially in oysters.